Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired.

Notes

My fiance especially loves gingersnaps and gingerbread. He was delighted when I made these cookies since they offered a ginger flavor but with a new twist. At only 1 gram of fat apiece, the whimsical treats make a sensible addition to a Christmas cookie collection or New Year's dessert buffet.

Recipes

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